Sticky Chicky Wings
Ingredients
50 g Tamari sauce
50 g Brown sugar
50 g Hot water
2 tbs Sweet chilli sauce
1 Large garlic clove
1 tsp Ginger
1 tsp Chinese five spice
~1/8 tsp Guar gum*
25 g oil
Optional Sesame seeds
This amount of sauce should be enough for 1 kg of chicken wings.
Method
Put all ingredients in a mixing bowl apart from the gum & oil.
Stir to combine. When the sugar has dissolved add the gum.
Use a stab blender to mix in the gum.
Add the oil & mix with the stab blender.
Pour over chicken wings & marinade in the fridge before baking.
Bake the wings @ 180 C for ~30 - 40 mins.
*The gum is used to emulsify the oil. It stops the oil from separating & helps to keep the wings coated with the marinade.